Line Cook

The Line Cook works directly under the Executive Chef to prepare and cook food for the Club’s members.

Duties & Responsibilities:

• Cooking and preparing all menu items in accordance with standards set by the Chef.
• Set up and stock stations with all necessary supplies
• Food preparation and portioning prior to service
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Cook menu items in cooperation with the rest of the kitchen staff
• Answer, report, and follow executive or sous chef’s instructions
• Clean up station and take care of leftover food
• Stock inventory appropriately
• Ensure that food comes out simultaneously, in high quality, and in a timely fashion
• Comply with nutrition and sanitation regulations and safety standards
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices
• Ensure food is stored and cooked at the correct temperature by regulating the temperature of ovens, broilers, grills, and roasters
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
• Maintain a positive and professional approach with coworkers and members